And before I get emails asking, no, Barbato and his team didn't spend the offseason hunting in the wilds of Wyoming. They source their elk from a wild game farm.

Overall, this year's crop of new Lambeau Field foods isn't the most outlandish we've seen. Even the elk stroganoff isn't that outlandish. It does make the fall seasonal menu at 1919 Kitchen & Tap restaurant inside Lambeau Field. In addition to a couple of new twists on bacon and brats, there certainly isn't anything to rival the Horse Collar or even the doughnut ice cream sandwich that is still my all-time favorite.

Still, Barbato and his culinary team understand the tastes of Packers fans and have had some fun creating new food combinations that play to those: bread, meat and cheese.

Johnsonville Tailgate Village

Delaware North Sportsservice, which runs food operations at Lambeau Field, has taken over the kitchen in the permanent building that has taken over the tailgate tent in the Lambeau Field parking lot.

While Lambeau Field concession stand foods were the stars of the media tasting, there will be plenty of food served in the Johnsonville Tailgate Village, says Barbato, including pulled pork sandwiches, chicken and sirloin steak roasted in big ole rotisserie. Seriously, there were 15 pork shoulders slowly turning as part of an eight-hour cook while I was there for the media tasting.